Up to 2 cups chicken/veg stock (I like low sodium)
Up to 2 cups water
1 cup rice (I love TJs wild rice!)
1 package mushrooms (these are button but baby bella are better and portabello are best)
1/2 cup Greek Yogurt (0%)
Salt and pepper to taste
2) Add rice and allow everything to simmer
3) While the first cup of liquid is working, slice the mushrooms and the onions.
4) Sautee onions first in a Pammed pan. When they begin to become translucent, add mushrooms. Do not salt. Cover pan. Once everything has turned brown, turn off heat.
*If they begin to get a little dry, don't be afraid to add water or chicken stock*
5) Keep an eye on the rice, once most of the first batch of water evaporates, add alternating water and stock in 1/2 cup intervals (don't add more than 2 cups stock and err on the side of more water!)
Add a good helping of black pepper for a kick. =)